Introduction

This Cheesecake with Pumpkin Swirl combines the classic creamy texture of cheesecake with warm, spiced pumpkin flavors. It’s perfect for autumn gatherings or any time you want a cozy, indulgent dessert. The marbled pumpkin swirl not only looks beautiful but adds a festive twist to a beloved favorite.

A round cheesecake with three visible layers sits on a white cake stand with a decorative edge, placed on a white marbled texture. The bottom layer is a crumbly, golden-brown crust. The middle layer is thick and creamy, pale yellow in color with a soft, dense texture. The top layer has a smooth, swirled pattern in shades of caramel brown and white, creating a marbled effect that covers the entire surface. A slice is cut out, showing the clean edge of the layers inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¾ cup sour cream (room temperature)

For the Pumpkin Swirl:

1 cup pumpkin puree (not pumpkin pie filling)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon all-purpose flour
2 tablespoons brown sugar

Optional Garnishes:

Whipped cream
Caramel drizzle
Crushed pecans or walnuts

Instructions

Step 1: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then allow to cool while you prepare the filling.

Step 2: Beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed just until combined. Mix in sour cream until smooth, being careful not to overbeat to prevent cracks.

Step 3: In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Stir in about 1 cup of the cheesecake batter into the pumpkin mixture to combine.

Step 4: Pour the plain cheesecake batter evenly over the crust. Drop spoonfuls of the pumpkin mixture on top. Use a knife or toothpick to gently swirl the pumpkin into the plain batter, creating a marbled effect.

Step 5: Place the springform pan on a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the side of the pan to create a water bath, which helps prevent cracking. Bake for 55–65 minutes, or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.

Step 6: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, remove from the springform pan and garnish with whipped cream, caramel drizzle, and crushed nuts if desired.

Tips & Variations

Use room temperature ingredients, especially cream cheese and sour cream, to ensure a smooth batter and prevent lumps.

For a gluten-free option, substitute gluten-free graham crackers or cookies for the crust.

Try adding a teaspoon of maple syrup to the pumpkin swirl for extra depth of flavor.

Swirl the pumpkin mixture lightly to maximize the visual marbling effect without fully blending it.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it sealed tightly to prevent it from absorbing other fridge odors. When ready to serve, you can enjoy it chilled or let it sit at room temperature for about 15 minutes. This cheesecake is not recommended for freezing, as the texture may change upon thawing.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sweeteners that will alter the flavor and texture of the cheesecake. Use pure pumpkin puree for best results.

How do I prevent cracks from forming on my cheesecake?

Avoid overmixing the batter, use a water bath to maintain even baking temperature, and allow the cheesecake to cool gradually in the oven with the door slightly open. These steps help minimize cracking.